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2
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1answer
165 views

How much salt should I put in the water for salt water at the Seder?

We use salt water two times during the Seder. This is once for the hard boiled eggs, and once for the parsley. I have two questions that relate to the salt water. The first is how salty should it ...
6
votes
4answers
1k views

Hardboiled eggs and salt water at the Seder

I've participated in only 3 different families' Passover Seders, so my experience is limited in terms of different families' traditions. How widespread is the custom of eating a hardboiled egg in ...
3
votes
2answers
444 views

Kashrut with very costy salt?

Currently the cost of the salt (for human consumption) is practically negligible, mostly around $1/kg. But it wasn't always so. There were centuries as salt mining and selling was a governmental ...
1
vote
1answer
51 views

Why Do We Need A Special Limud To Allow Salting Meat On Shabbos?

The passuk says in Vayikra (2:13) על כל קרבנך תקריב מלח You shall offer salt on all your sacrifices. The Gemara in Menachos (21a) says that this passuk is coming to teach us that: ואפילו בשבת ...
6
votes
2answers
199 views

How to salt a chicken at home?

I'm Sara Gittel from the Shtetl and I just got back to my home with my freshly shechted chicken that I had brought to our local Shochet. I seem to have forgotten though how to salt it. Can please ...
2
votes
2answers
153 views

Kashering frozen meat

Because of the prohibition against eating blood (Vayikra 7:26, ועוד), the blood that is in meat has to be removed, before it can be eaten. This is usually accomplished by salting the meat, though ...
2
votes
1answer
94 views

Hamotzi during the week - dip? rip off a piece?

On Shabbos Hamotzi is done with much funfare - start the cut before, cut a piece, dip in salt. What about during the week? Is it a good thing to: dip in salt? rip off a piece and eat that piece ...
5
votes
2answers
59 views

Is aged beef salted and soaked before or after the aging process?

Some kosher butchers are now offering aged beef. Is this meat salted and soaked before or after the aging process?
4
votes
1answer
105 views

Why do we say we don't dip food on other days?

In the four questions, we ask "on all other nights, we don't dip, even once, but on this night, we dip twice" How can we ask this if we dip challah in salt on Shabbat (and other days)?
10
votes
2answers
722 views

In what way is kosher chicken different from brined chicken?

Over on Seasoned Advice, there have been a number of questions related to the nature of kosher meat and the amount of salt absorbed by the meat. Most recently, In what way is kosher chicken different ...
3
votes
2answers
250 views

The number of Challot on Shabbat and salt

If my understanding is correct we use two Challot on Shabbat to represent the two portions of mana the Jews received in the desert of Friday to prevent them from having to collect on Shabbat. We use ...